Strawberry and Blueberry Nut Tartets
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling time: 1 hour
Total Time: 20 minutes
Servings: 15 Tartlets
Ginger nut tarts with fresh berries on top
- 2 tablespoons coconut oil melted
- 1 cup walnuts
- 1 cup almonds
- 3 tablespoons erthyritol ground
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 tablespoons coconut flour
- 12 strawberries sliced
- 1/4 cup blueberries
- 1 teaspoon lemon juice
Grease a mini muffin tray with a bit of the coconut oil.
Place the nuts in a food processor and blitz until ground.
Add the erthyritol, ginger, salt and coconut oil.
Process then add the coconut flour 1 tablespoon at a time until the mixture becomes like a dough.
Take a large tablespoon of the dough and press down into the cupcake tray, adding more mixture if required, to form the tart shells.
Chill in the fridge for 1 hour (or longer if you want to keep this recipe raw).
Preheat the oven to 180C/350F degrees.
Bake the tarts for 8-10 minutes and let cool in the tin for 15 minutes to keep their shape.
Put the strawberries and blueberries in a bowl and sprinkle with the lemon juice.
Fill the tart shells with the fruit.
Eat and enjoy!
Makes 15 mini tartles
Nutritional Info per tartlet - 109 Calories, 10g Fat, 3g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Serving: 1tart | Calories: 109kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Fiber: 2g